Breville EW40 User Manual
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© Copyright. Breville Pty. Ltd. 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Avance Ultimate Wok
INSTRUCTIONS FOR USE
Breville Recommends Safety First
Know Your Breville Wok
Operating Your Breville Avance Ultimate Wok
Care and Cleaning
Entrees and Accompaniments
Curries and Rice Dishes
Avance Ultimate Wok
on the purchase of your new Breville Avance Ultimate Wok
Your Avance Ultimate Wok with its ‘High Wall’ heat system delivers ‘gas style’ performance. Its secret lies in its high wall 2400W Heat Element, which creates a high heat zone over the entire wok surface.
Your new Avance Ultimate Wok also features the new Quantanium scratch resistant coating which allows the use of metal utensils without damaging the surface.
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:
READ ALL INSTRUCTIONS BEFORE OPERATING
AND SAVE FOR FUTURE REFERENCE
•This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use outdoors.
•The appliance is not intended for use by young children or infirm persons without supervision.
•Do not leave the appliance unattended when in use. Young children should be supervised to ensure that they do not play with the appliance.
•Do not touch hot surfaces. Use handles.
•Always use the Avance Ultimate Wok on a dry level surface.
•Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.
•When using this appliance, provide adequate air space above and on all sides for circulation.
•On surfaces where heat may cause a problem, an insulating mat
•Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted.
•Do not immerse cord, plug or temperature control probe in water or any other liquid.
•Always turn the power off at the power outlet and then remove the plug, and then remove the temperature control probe before attempting to move the appliance, when the appliance is not in use and before cleaning.
•Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning this appliance.
•Regularly inspect the supply cord, plug and actual appliance for any damage. If found damaged in any way, immediately cease use of the appliance and return the entire appliance to the nearest authorised Breville service centre for examination, replacement or repair.
•The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice.
KNOW YOUR BREVILLE WOK
2400 watt ‘high wall’ element
The element in your Wok is recessed around the wok base sides creating a wide heat zone over the entire wok surface. The heavy diecast construction of the wok bowl is designed to retain even heat and save energy.
The unique heating element is fully sealed, so the Avance Ultimate Wok is dishwasher safe and can be fully immersed in water for easy cleaning.
Cook ‘n’ Look Glass Lid
With the lid in place, the Avance Ultimate Wok can be used for slow cooking foods such as curries and casseroles. Use the steam vent to release excess steam build up during slow cooking or to reduce liquids.
Designed to allow the charn to
rest while not being used. Keeps
kitchen mess to a minimum.
Your Avance Ultimate Wok has a
quick release removable base for
easy cleaning. This allows the Avance
Ultimate Wok to fit easily into the
dishwasher or sink. Simply move the lever
button to the right to unlock the base.
KNOW YOUR BREVILLE WOK cont’d
Your Avance Ultimate Wok is supplied with a plastic charn for stirring foods, as it won’t damage the non stick surface.
New Quantanium Scratch Resistant
Your Breville Avance Ultimate Wok features the new highly resilient Quantanium coating. It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the coating.
The end result is a non stick coating which enables the use of metal utensils such as spatulas and spoons, but not sharp utensils.
This non stick surface also means that foods won’t stick and less oil can be used while cooking.
Regular high heat cooking may discolour the
Removable Temperature Control Probe
The temperature probe has 14 heat settings plus ‘High Sear’ for accurate temperature control. The ‘High Sear’ setting should be used for searing and sealing meats when stir frying.
The light on the probe switches off automatically when the temperature is reached and will cycle on and off during cooking in order to maintain the temperature selected.
KNOW YOUR BREVILLE WOK cont’d
The numbers on the dial represent the following temperatures approximately.
Keep food warm
Low Heat/Slow Cook
Slow cooking sauces
6Rice, browning nuts
Vegetable stir frying
Sealing meat, stir frying
For best results allow the
Temperatures given are a
Avance Ultimate Wok to
guide only and may require
preheat for 10 minutes on
adjustment to suit various
the ‘High Sear’ setting
foods and individual tastes.
before beginning to cook.
OPERATING YOUR BREVILLE WOK
BEFORE FIRST USE
•It is recommended you remove any promotional labels and wash your Wok and lid in hot soapy water. Rinse and thoroughly dry.
Before inserting temperature control probe into the Wok socket ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.
OPERATING YOUR WOK
•The base is removable for easy cleaning (see page 11).
•Do not immerse the cord and/or temperature control probe in water or any other liquid.
2.Insert the Temperature Control Probe into the socket at the side of the Avance Ultimate Wok. Plug into a 230/240v power outlet and switch ‘on’. Always insert the heat controller into the appliance first, then plug into main power outlet.
OPERATING YOUR BREVILLE WOK cont’d
3.Preheat the Avance Ultimate Wok on the ‘High Sear’ setting for approximately
10 minutes. The thermostat ‘On’ light will illuminate on the heat control indicating the temperature at which the dial is set.
4.When the thermostat light goes out this indicates the wok has reached its set temperature. The wok is now ready for use. The thermostat light will cycle
on and off throughout cooking as the temperature is maintained by
5.When cooking is completed, turn temperature control knob to the off position (“0” on dial) before switching off at the power outlet. Unplug from power outlet. Leave temperature control probe connected to the appliance until cool.
The Avance Ultimate Wok must be used with the temperature control probe provided. Do not use any other temperature control probe or connector.
When stir fry cooking and a high heat is required, set temperature dial to ‘High Sear’ and allow thermostat light to cycle on and off several times. This will allow the cooking surface to adjust to a more accurate cooking temperature.
NEVER OPERATE THE AVANCE ULTIMATE WOK WITHOUT THE BASE POSITIONED DIRECTLY IN PLACE.
NEVER PLACE OIL OR FOOD INTO A COLD WOK WHILE IT IS HEATING, THIS WILL GIVE A POOR COOKING RESULT.
THE AVANCE ULTIMATE WOK GETS VERY HOT DURING USE, ALLOW THE
UNIT TO COOL BEFORE MOVING OR STORING.
CARE AND CLEANING
•Allow the Avance Ultimate Wok to cool down before cleaning.
•Before cleaning switch the wok ’off‘ and unplug from the power outlet. Remove the temperature control probe from the socket in the appliance by depressing the ‘easy release’ lever on the side of the probe (refer page 6).
•Do not leave plastic cooking utensils in contact with the Avance Ultimate Wok while cooking.
•If cleaning is necessary, wipe over the unit with a slightly damp cloth.
Do not immerse the cord,
plug or temperature
control probe in water or
any other liquid.
Storage : Store the control probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, return the Temperature Probe to your nearest Breville service centre for inspection.
For convenient storage of the Temperature Probe, line the wok bowl with two sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe and plug doesn’t scratch the
NEW QUANTANIUM SCRATCH RESISTANT COATING
Your Avance Ultimate Wok features a special scratch resistant non stick coating that makes it safe to use metal utensils
Regardless of this fact, Breville recommends that care is taken with the
Do not use sharp objects or cut food inside the Avance Ultimate Wok. Breville will not be liable for damage to the
the need for oil, food does not stick and cleaning is easier.
Any discolouration that may occur will only detract from the appearance of the Avance Ultimate Wok and will not affect the cooking performance.
To clean interior and exterior surface
When cleaning the
TO REMOVE THE BASE
2.Lift the base from the wok, lifting over the heat controller socket.
The wok base may be washed in hot soapy water, dry thoroughly. The wok base is dishwasher safe.
The Avance Ultimate Wok should never be operated without the wok and base fully assembled and locked into place.
3.To relock base to wok, move
Wash the glass lid in warm soapy water using a soft sponge, rinse and dry thoroughly. The glass lid is dishwasher safe.
Take care when the glass lid is hot. Do not place hot lid under cold water or on cold surfaces. This may cause id to break.
Remove the spoon rest from the wok base by simply pulling the rest all the way out from the base and depressing the area in the middle. This will allow the spoon rest to be fully removed. Wash in warm soapy water using a soft sponge, rinse and dry thoroughly. Alternatively, the spoon rest can be placed into the dishwasher.
Your Avance Ultimate Wok is dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. Both the top and base of the Avance Ultimate Wok may be placed in the dishwasher. It is recommended that the base be washed by hand.
Before inserting temperature control probe into the Wok socket ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the
socket with a dry cloth.
Recommended temperature probe setting - ‘High Sear’ for stir frying meat.
13 - 14 for vegetables and seafood
•Stir frying is an energy efficient and healthy way of cooking foods. The benefit of this method is its speed and the flavour result. The
•Stir frying should be carried out using a high heat setting.
•Preheat your wok before adding any ingredients, allow the temperature light to cycle ‘on’ and ‘off’ several times. This will allow the wok to reach an even high temperature.
•Stir frying is a dry heat cooking method and is best suited to tender cuts of meat. Timing is a key factor when cooking them as over cooking will give a tough, dry result. Cooking times depend on the size and thickness of the cut, as the bigger the cut the more time is needed.
FOR STIR FRYING
Lean beef strips prepared from rump, sirloin, rib eye and fillet.
Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets.
Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin.
Lean pork strips prepared from leg, butterfly or medallion steaks or fillet.
Eye of loin, fillet, round, rump or topside.
COOKING TECHNIQUES cont’d
STIR FRY TIPS
•Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensure tenderness. Cut into very thin strips, approximately 5 - 8cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier.
•Stir fry meat strips in small batches (approx 200 - 300g) to stop meat shedding its juice and ‘stewing’, resulting in tougher meat.
•When adding meat strips to the frypan, the strips should sizzle.
•Stir fry meat strips for 1 - 2 minutes. Any longer will toughen meat.
•Remove each batch when cooked and allow frypan to reheat before stir frying the next. By cooking in small batches the heat of the frypan remains constant, ensuring the meat doesn’t stew
•A small amount of oil can be mixed through the meat strips before adding to the frypan, along any other flavouring such as garlic, ginger and chilli. A little sesame oil can also add flavour. Mixing the meat with the oil rather than heating it separately in the frypan eliminates using too much.
•Drain off thin marinades from meat strips before stir frying to prevent stewing
Fry vegetables before meat in a little oil (or sprinkling of water) until vivid in colour for:
Soaked Chinese dried Mushrooms
This brief cooking time will keep vegetables crisp.
•Peanut oil is traditionally used for stir fry Asian style dishes. However other oils such as vegetable, canola and light olive may be used.
•Do not over fill the frypan. If necessary cook in batches and reheat at the end of stir frying. If using this method remember to under cook slightly to not overcook the end result.
•Serve stir fried foods immediately to retain their crisp texture.
COOKING TECHNIQUES cont’d
Recommended temperature probe setting
Used to crispen and cook foods in a small amount of oil. The foods may have already been cooked.
•Use approximately 3 cups of oil, or sufficient oil so that half the food is immersed.
•Preheat the oil before adding food. When using oil never cover with the lid during heating or cooking as this will cause condensation to drip into the oil and result in bubbling and splattering.
•Do not move the wok during heating or cooking.
•Wipe moisture from foods to avoid splattering.
•Cook a few pieces at a time to ensure crispness.
•Drain cooked foods on kitchen paper to reduce greasiness.
•Never leave your frypan unattended or unsupervised while shallow frying.
•Allow oil to cool before removing from frypan.
•Vegetable, peanut or canola oil is recommended for frying.
SLOW COOKING (BRAISING)
Recommended temperature probe setting 1 - 2.
Your Avance Ultimate Wok is ideal for slow cooking curries and casseroles. Slow cooking allows less tender meat cuts to be used, to obtain a tender result. Less tender meat cuts contain sinew and gristle, these will be broken down during cooking to give a tender result. It is not recommended to slow cook with tender meat cuts as they will toughen and shrink during cooking.
It is recommended during slow cooking to place the lid on to retain the heat. During the cooking process the curry or casserole will boil then turn off. This is normal operating for a probe controlled unit.
RECOMMENDED CUTS OF SLOW COOKING (BRAISING)
Diced blade (boneless), chuck, round, shin, silverside
Dices thigh, leg
Diced forequarter, shanks and neck chops
Diced forequarter, leg and knuckle (Osso Bucco)
Diced forequarter, leg
COOKING TECHNIQUES cont’d
SLOW COOKING TIPS
•Cut meat into 3cm cubes. Trim any visible fat.
•Use a medium to low heat setting
•Cook for approx 1 1/2 - 2 hours, stirring occasionally with the lid on.
•Add soft or quick cooking vegetables such as mushrooms, tomatoes, beans or corn in the last half hour of cooking.
•Thicken towards end of cooking by stirring a little cornflour blended with water, or plain flour blended with margarine or butter. Alternatively, coat the meat in plain flour before browning.
The success of any dish depends on careful forethought and preparation. To achieve an authentic Oriental appearance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks.
A straight slice is used for cutting meats and vegetables. Slices should be of an even thickness. Partially frozen meat will slice more evenly. Slice meat very thinly, across the grain to obtain a more tender result.
MATCHSTICK OR JULIENNE
First slice the vegetables as described above. Then, stack slices and cut again into thin or thick sticks depending on the recipe.
Used for cutting meats and vegetables. 5mm slices of food should be stacked, then cut again into 5mm sticks. Vegetables such as cabbage and spinach should have their leaves stacked, then rolled up. Cut width ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables. To cube, cut 3cm slices, then stack them on top of one another and slice 3mm thick in the opposite direction. Cut again in the opposite direction forming 3cm cubes. To dice, follow the same directions, making 5mm slices forming 5mm cubes.
A little planning ahead makes stir frying easier.
Is made from different types of seaweed. It has excellent setting properties, similar to gelatine, and will set at room temperature.
Also known as Chinese chard or Chinese white cabbage, has fleshy white stems and dark green leaves. It has a slight mustard taste. There is also a smaller version called shanghai or baby bok choy.
The young tender shoots of bamboo plants are available in cans. They are mainly used to add texture to food.
COCONUT CREAM AND
Both coconut cream and milk are extracted from the grated flesh of mature coconuts. The cream is a richer first pressing and the milk the second or third pressing.
CHILLIES, FRESH AND DRIED
Chillies are available in many different types and sizes. The small ones (birds eye or bird peppers) are the hottest. Use tight fitting gloves when handling and chopping fresh chillies as they can burn your skin. The chilli seeds are the hottest part of the chillies so remove them if you want to reduce the heat content of recipes.
This is also known as cilantro and Chinese parsley. It is essential to many Southeast Asian cuisines. A strongly flavoured herb, use it sparingly until you are accustomed to the unique flavour. Parsley can be used as a substitute; it looks the same but tastes quite different. Coriander is available fresh, ground and in seed form.
CHAR SIU SAUCE
This is the equivalent of Chinese BBQ sauce.
CRISP FRIED SHALLOTS
These are available from most Asian
A thin, salty dark brown sauce with a distinctive fishy smell, which is used extensively in Thai and Vietnamese cookery. It is made from small fish that have been fermented in the sun. Fish sauce replaces salt in many recipes.
A blend of spices, usually consisting of some combination of cinnamon, cumin, pepper, cloves, cardamom, nutmeg and mace.
It can be bought already blended from supermarkets, but it is best freshly made. It is usually added towards the end of cooking.
GREEN GINGER WINE
An Australian made alcoholic sweet wine infused with finely ground ginger.
This sauce is a thick sweet Chinese barbecue sauce made from a mixture of salted black beans, onions and garlic.
Also known as fukkien, these are thick, yellow and rubbery in texture. They are made from wheat flour and are cooked and lightly oiled before being packaged and sold. The noodles need to be broken up
These are fresh white noodles, they do not require a lot of cooking.
KAFFIR LIME LEAVES
These are dark green, shiny, double leaves which have a very pungent perfume. They are rather thick and must be sliced very finely for use as a garnish, or added whole in a curry.
An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior. Whole stems can be added to soups or curries. Dried lemon grass needs to be soaked in water, but the flavour of fresh
Delicious fruit with a light texture and flavour, peel away the rough skin, remove the seed and use. They are also available in cans.
RICE WINE VINEGAR
Milder than most western vinegars, it usually has an acidity of less than 4%. It has a mild, sweet, delicate flavour and is made from rice.
SZECHUAN PEPPER CORNS
This is a paste made from ground chillies
These are available from most Asian
and salt. This can also be used as an
Supermarkets and have a slight
ingredient or an accompaniment.
Tamarind has a fruit, tart flavour and is a large, brown bean like pod. It is available as a dried shelled fruit, a block of compressed pulp or as a puree or concentrate.
Tofu, or bean curd, is a high protein, low fat food made from soya beans. It is available in very firm or soft blocks and is either fresh or
This is best known in its powdered form and is often used to colour food. It has a bitter flavour and it is also available fresh as a root, rather like ginger, which is peeled and then grated and finely chopped.
Small white crisp bulbs with a brown skin. Canned water chestnuts are peeled and will keep for about 1 month, covered in the refrigerator.